Side Servings
Panzanella-style tomato salad
6
Easy
20 minutes
“Plan ahead when making this salad as it’s best to buy tomatoes a few days in advance to give them time to really ripen well – and of course it is a great way to use up leftover sourdough. I sometimes add chopped watermelon and crumbled feta, too.” – Abigail Donnelly
Wine/Spirit Pairing
Rust en Vrede Cabernet Sauvignon
Ingredients
Method
- 2 T olive oil
- 4 slices sourdough, broken into pieces
- 6 tomatoes, chopped and sliced
- 200 g Woolworths Rosa tomatoes, halved
- Italian parsley, for serving For the dressing, blend:
- 2 tomatoes
- 3 cloves garlic, crushed
- 2 red chillies, chopped
- 1⁄2 cup red wine vinegar
- 1⁄2 cup extra virgin olive oil
- salt, to taste
Method
Ingredients
1.Heat the oil in a pan and toast the bread.
2. Divide the tomatoes between plates or place on a platter. Add the bread and parsley. Drizzle over the dressing.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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